Wednesday, November 23, 2011
Creamy Butternut Squash Pasta
First of all, I apologize again for neglecting my dear blog. I can finally see the light at the end of the tunnel, as I just turned in a paper/project that are worth 40% of my grade in one of my masters classes. (EEK!) Suffice it to say that take-out and frozen pizza have graced our table a lot more frequently than home-cooked goodness in the past few weeks.
Now, onto this delicious butternut squash pasta...
I wouldn't exactly call Mr. Ommy Noms a "meat and potatoes" guy, but it's safe to say that vegetarian dishes usually aren't his bag. So when I set a plate of butternut squash pasta in front of him, I expected a lukewarm reception at best. Oh, but I was surprised! My husband RAVED about this dish, going back for seconds and insisting we reserve some for leftovers. It paired beautifully with a fresh green salad. Despite its fancy taste, this was a very low-effort dish. Shredding the cheese and squash ahead of time would make this a great after-work meal.
Adapted from A Little Bit of Everything
9 oz spaghetti or fettuccine
1 butternut squash, peeled and seeds removed
10 oz blend of hard cheeses (I took the easy way out and used a bag of shredded Italian)
3 cloves garlic, minced
2 tbsp fresh parsley, finely chopped
Salt and pepper to taste
1 1/2 cups cream (I used light cream)
1. Preheat oven to 400. Boil the pasta until al dente. Drain and set aside to cool.
2. Shred the squash flesh using a cheese grater.
3. In a large bowl, combine the pasta, shredded squash, half the cheese, garlic, and parsley. Add salt and pepper to taste.
4. Transfer pasta mixture to a buttered baking dish. Pour cream over pasta. Top with remaining cheese.
5. Bake until cream is absorbed and squash is cooked, about 30 minutes.